Sauce Diane LIKE A CHEF

Ingredients

• 2 pieces Shallots (finely chopped)
• 2 tablespoons Unsalted Butter (softened)
• 1 cup Button Mushrooms (cleaned and chopped)
• 2 cloves Garlic (thinly sliced)
• 0.25 cup Cognac (flambé optional)
• 0.5 cup Double Cream (heavy cream)
• 1 tablespoon Dijon Mustard (smooth)
• 1 cup Beef Stock (reduced (concentrated))
• 2 tablespoons Fresh Parsley (chopped, flat‑leaf)
• to taste Sea Salt
• to taste Black Pepper (freshly ground)
• 1 teaspoon Lemon Juice or White Wine Vinegar (optional, for brightness)

Instructions

1. Prepare Ingredients

   Finely chop the shallots, clean and chop the mushrooms, slice the garlic thinly, and chop the parsley. Measure out the cognac, cream, mustard, stock, and lemon juice.

   Time: PT5M

2. Heat Skillet and Render Steak Juices

   Place the cast‑iron skillet over medium‑high heat and add the leftover steak juices and any rendered fat. Let it warm for about 2 minutes.

   Time: PT2M

   Temperature: medium-high

3. Sauté Shallots

   Add the butter to the skillet, then stir in the chopped shallots. Cook, stirring occasionally, until they become translucent.

   Time: PT2M

   Temperature: medium

4. Add Mushrooms

   Add the chopped mushrooms to the pan and sauté until they develop a light golden color and release most of their moisture.

   Time: PT3M

   Temperature: medium

5. Add Garlic

   Stir in the sliced garlic and cook for about 30 seconds, just until fragrant.

   Time: PT30S

   Temperature: medium

6. Deglaze with Cognac

   Pour the cognac into the skillet, stir to loosen any browned bits, and if comfortable, flambé to burn off the alcohol. Reduce the liquid by half.

   Time: PT3M

7. Add Cream

   Stir in the double cream, lower the heat, and let the mixture simmer gently, reducing slightly.

   Time: PT3M

   Temperature: low

8. Incorporate Mustard and Stock

   Whisk in the Dijon mustard and the reduced beef stock. Bring the sauce to a gentle simmer and let it thicken for a few minutes.

   Time: PT4M

   Temperature: low

9. Finish and Season

   Remove the pan from heat, stir in the chopped parsley, and season with salt, pepper, and a teaspoon of lemon juice or vinegar to taste.

   Time: PT1M

10. Serve

    Immediately spoon the Sauce Diane over a freshly cooked steak or keep warm until ready to serve.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

5 g

Fat

22 g

Fiber

1 g